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Sunday, August 31, 2008

Another simple version of sambar but with healthy drumstickleaves..eventhough its yet rare to get fresh drumstick leaves here, once in a month we buy them from indian groceries..tasty sambar goes very well with hot rice topped with ghee..

Eggplant chutney, prepared with few ingredients this chutney goes well with breakfast items as well as this chutney ressembles very well as thuvaiyal for rice dishes coz tamarind is added in this recipe..

1 no Eggplant(medium)

1no Chopped onion

2nos green chillies

1/4cup grated coconut

5nos Garlic pods

2nos red chillies

1no Tamarind (blueberry size)

1tsp Urad dal

1/4tsp Mustard seed

1/4tsp Urad dal

5nos Curry leaves

4tsp Oil

Salt

Cut the eggplant into small pieces, heat oil in a kadai add the urad dal n let them splutters..

A Tasty Appetizier, authentic Non vegetarian recipes... behind this recipes, can hear different stories y they r named as 65..eventhough none can define the exact the reason for..My all time favourite..

6 nos Chicken leg pieces
1tsp red chilly powder

1/2tsp pepper powder

1/2tsp cumin seed powder

1tsp ginger garlic paste

1tsp lemon juice

1tsp garam masala

1tsp yoghurt

2pinch red colour powder

Salt

oil for deep frying

Take a bowl mix red chilli powder,pepper powder,cumin seed powder, turmeric powder, salt, garam masala, foodcolour, ginger garlic paste, lemon juice, yogurt and make a thick paste. Add chicken pieces to this and coat the masala to all sides of chicken. Let this marinate for at least 1 hour in the refrigerator.

Deep fry on medium high flame for about 6 minutes or until it turns dark brown on all side. Drain excess oil with tissue papers..

Karunaikizhangu(Yam) a verstaile vegetable, can prepare them any sort of dishes...Yam r highly rich in vitamin c, Vitamin B, potassium..This pakodas goes well as side dish for any choice of rice...they will be spicy, crispy n tasty..Can prepare them easily within few minutes..

1/4kg Karunaikizhangu(yam)

1/4 cup Gram flour

2tbsp Corn flour

1tbsp Rice flour

1/4tsp Turmeric powder

1tsp fennel seeds

5nos garlic pods

1tsp Red chilli powder

Salt

Oil for deep frying

Peel the skin n cut the yam into small cubes r any shapes as u desired, can use very well the frozen yam pieces for this recipe too...

Heat enough water in a pan, add the yam cubes n turmeric powder n cook them until the yam pieces gets cooked slightly, if u insert a toothpick, they should insert immediately...drain the water..keep aside the cooked yam pieces..

Grind bit coarsely the fennel seed, garlic pods together...add the grounded paste, red chilli powder, gram flour, corn flour n rice flour with enough water to the yam pieces as well as salt n mix everything with fingers until the yam pieces a fully covered with the flour mixture..shouldnt be watery...

Heat Oil in a pan...once the oil is hot, fry the yam pieces in small batches, drain the excess of oil in a tissue paper n serve hot...

Soya chunks real source of proteins..can replace very well the mutton r chicken for vegetarians..if we cook these chunks in hot water n grind slight coarsely in mixie gives us soya chunks keema, they will ressembles very well like meat keemas..i prepared as kurma with these soyachunks keema, they turned very well n an excellent side for rice, idlies, chappathis, parottas as well as for dosais..

Heat two cup of water with salt, add the soyachunks to the hot water n cook them for a while r else till they double their volume, put off the stove n drain the soyachunks in a colander, squeeze out excess of water n grind them in a mixie r food processor slightly coarse..keep aside, this is soyachunks keema..
Heat enough oil in a kadai, add the whole spices(bayleaves, cloves, cinnamon sticks n cardamom pieces) n fry them until they turn brown, meanwhile grind the ginger, garlic,poppyseeds, peppercorns,cumin seeds,fennel seeds, green chilly, grated coconut, corianderleaves n turmeric powder as fine paste..keep aside.

Add the finely chopped onions n tomatoes pieces n stir continously until they get a bit cooked, add the grounded paste to the slightly cooked onion n tomatoes n stir them continously in simmer with lid closed for a while, so that the raw smells goes away from the spices, add the soyachunks keema to the spices n stir them well, add the salt n red chilli powder for a while n add enough water for making them as gravy..adjust ur gravy as ur wish..cook them for a while in medium flame until the oil get separates..garnish them with coriander leaves r with mint leaves..

Serve hot as side dish for chappathis, parathas r as gravy for hot rice..

Soup with white cabbage , good while dieting as well as relishing healthy soup, for dinner r else starters for lunch..very easy to prepare within few minutesCabbage is an excellent source of vitamins K and C. Cabbage is also a very good source of dietary fiber, manganese, vitamin B6 and folate, and a good source of thiamin, riboflavin, calcium, potassium, vitamin A, tryptophan, protein and magnesium...

2 Cups of White cabbage chopped1no of carrot2 nos of potatoes1no of onion1 no of tomato2 nos of vegetable stock1cup of milk2 cups of water1tsp of butter r olive oil1tsp of parsley leaves1/4 tsp of pepper powderSalt

Cut the carrot, onion, tomato n potatoes into small pieces..

Heat a tsp of butter in a pressure cooker, add the chopped onions n stir them until they turns transculent, add the potatoes pieces, tomato pieces n carrot pieces to the onion with vegetable stock cubes n stir them well until they get slightly cooked, add the chopped cabbage pieces to the already cooked veggies n cook them for a while, add 2 cups of water to the veggies, check for the salt n close the pressure cooker with the lid n cook them until 3 whistles..

Put off the stove.

Grind bit coarsely r finely with low fat milk r cream(can also avoid the milk r cream,if u dont like to have a bit rich) with a hand blender r in a food processor n add the pepper powder( as per need)..Serve hot with toasted bread slices n garnish with a tsp of parsley leaves..

Heat tsp of ghee n fry the cashew pieces until they turns brown, keep aside..roast the semiya in the same pan until they turns brown.

Take a non stick pan, add coconut milk n water as well as sugar n bring them to boil, keep in simmer n add the roasted semiya to the milk, keep in medium flame ...stir them continously, meanwhile heat the ghee..

Once the semiya absorbs the milk n get off from the pan ,add the cardamom powder n pinch of salt as well as the hot ghee..Serve hot..

Ragi (finger millet) a excellent source of proteins, good for diabetic peoples..pediatricians recommend ragi food for infants of six months and over because of its high nutritional content, especially calcium. Prepared as parathas with wheat flour, they turned soft as well as healthy, to enhance more this recipe, grated carrots n few spice powders r added..A perfect breakfast as well as a dinner menu for adults n kids..

2 cups of Wheat flour

1cup of Ragi flour

1/2 cup of grated carrot pieces

1tsp of garam masala powder

1tsp of red chilly powder

1cup of yoghurt

Maida for dusting

salt

oil

Sieve the wheat flour, take a large bowl add both flours with grated carrot n spice powders..

Add enough yoghurt to the flours n knead them as a dough..keep aside for 15 minutes..

Take a small ball from the dough n dust the dough with enough maida.

Roll them as parathas..

Heat a tsp of oil in a tawa n cook both sides of the parathas well until they turns slightly brown..

Soft n spongy dosais, a very good oil less items, these dosais have to be prepared exactly as we prepare the aappams in a nonstick pan, no need of single drop of oil..Poha n sago gives them soft n spongy aspects to this dish..

2 cups of Raw rice

1/4 cup of Urad dal

1/2 cup of Poha(Aval)

1/2 cup of Sago(Javvarusi)

1/4 tsp of Fenugreek seeds

Salt

Soak rice,urad dal n fenugreek seeds together for two hours.

Soak both poha n sago for one hour..

Grind rice, urad dal n fenugreek seeds together along with soaked poha n sago n salt..the batter must be a bit coarse..Keep in room temperature for two hours..

Heat a tawa..pour a ladle of batter n cover it with a lid n cook until they r well cooked..

Laddu with Poha..very easy sweets, can prepare them within few minutes..there r many sorts of preparing these types of laddus, traditional way of preparing this laddus r termed as Neyyi Urundai..Prefect sweet for any type of festivals..

Dry roast the thin poha for a while....grind finely the sugar with cardamom...keep aside...now grind finely the roasted poha...add everything in a bowl n mix everything well..
Heat the ghee in a pan add the cashew pieces n fry them until they turns brown, keep aside..
Add little by little the hot ghee to the poha n sugar as well as add the fried cashew pieces n finish them as laddus..
Can store them in air tightened box for 3 days.
Sending this to Festive items hosted by Purva..

Karuveppilai podi/ Curry leaves powder Idli toast, a tasty dish n healthy too..i tried it out this recipe with left over idlies n they turned awesome...instead of trying idli upmas can give a try to this dish...can be a breakfast as well as dinner too..

8 nos of left over idli

20 nos of Curry leaves

1 tsp of urad dal

5 nos of peppercorns

2 red chillies

1/2 tsp of cumin seeds

1/2 tsp of mustard seeds

oil

Salt

Cut the left over idlies as small pieces as any shape as ur desired..keep aside..

Heat oil in a kadai..add the urad dal n mustard seeds n let them splutters, add the idli pieces n toss them gentlely for a while, once they absorb the oil.

Add the grounded curry leaves powder as per need n stir them well until they gets well mixed. Can store the rest curry leaves powder in a air tight box n can use them very well whenever u need to prepare this curry leaves idli..

A typical Italian Salad...The production of mozzarella involves the mixture of curdwith heated whey, followed by stretching and kneading to produce a delicate consistency..Mozzarella of several kinds are also used for most types of pizza, lasagna as well as in some pasta preparations..

Grind finely the shallots, dry red chillies n grated coconuts together in a blender..
Heat coconut oil in a kadai add the grounded paste with enough salt n stir them continously until the oil gets separated..
Add the boiled eggs to the gravy while adding just make a cross sign on both edges of the eggs..garnish with coriandre leaves..
Serve hot as side dish as well as can have the gravy with hot rice..

Kollu(horsegram)Paruppu podi, easy to prepare with less ingredients, can have with hot rice topped with hot ghee r else simply with hot rice, good for health n very useful while dieting..can also add while making curries with any sort of vegetables..

1 cup of Kollu(horsegram)

1/4 cup of thuvaram paruppu(toor dal)

5 nos of pepper corns

5 nos of red chillies

1/4 tsp of Asafoetida powder

Dry roast everything one by one slowly n keep aside, let them cool..Grind a bit coarsely everything with enough salt n stor them in air tightened box upto a month...Serve this powder with hot rice topped with ghee..else with gingelly oil..